Pork Cutlets With Lemon and Capers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4slices center cut pork loin, ½-inch thick and about 4 ounces each
- Salt and pepper
- 1½cups soft bread crumbs, divided ½ cup flour
- 2eggs, lightly beaten
- ½cup roughly chopped parsley
- Zest of 1 lemon
- 1tablespoon capers, rinsed and roughly chopped
- 2eggs, hard-cooked for 8 minutes, cooled and peeled
- Olive oil, for frying
- Lemon wedges
Nutritional analysis per serving (4 servings)
602 calories; 50 grams fat; 11 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Step 2
Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Step 3
Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Step 4
Pour olive oil to a depth of ½ inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Step 5
Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Private Notes
Comments
This is just a great recipe. And yes, while they are fantastic served hot right away they also make great sandwiches cold with mayo, lettuce, and hot sauce so I always make sure to fry a few extra. Of course the possibilities are endless in terms of flavoring a fried pork cutlet, as Tanis himself notes, but I keep coming back to this it just tastes fresh, light, and wonderful.
Very good & simple weeknight meal. I served the pork (used tenderloin-sliced & pounded) on baby spinach tossed in olive oil, a squeeze of lemon and salt. Only change was making a little-and I mean little-lemon pan sauce. Wiped pan, deglazed with splash of white wine, juice and zest of lemon & capers. Reduced and swirled a bit of butter to bring it together. Drizzled over pork then sprinkled the parsley and chopped egg. Everyone loved it, a nice alternative to weekly lemon chicken rotation.
These is delicious. My mother used to do these in the oven by preheating it to 450 and then heating a rimmed baking sheet with a small amount of oil. Once it is hot, carefully put in the pork and flip them over. Then bake for about 20 minutes. They come out well and are a good alternative if you don't want to do them in the pan. And I agree they are delicious left over.
Simple but exceptional! The instructions were excellent. I added a small amount of melted butter w lemon and drizzled it over the cutlets.
The cutlets turn out perfectly cooked in an air fryer.
….One more boiled egg.
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